Homemade chocolate bark. / KAREN MILTNER/staff photographer

Written by

Staff writer

Giving chocolate to people you love goes without saying this month. But a box of chocolates can expensive, and just handing over a candy bar seems a bit underwhelming for the emotions you may want to convey.

Use a paring knife or vegetable peeler to pare thin slices of the orange peel, being careful not to cut into the white part of the rind. Cut the sliced peel into very thin strips. Set aside the strips and save the orange for another use.

Cut the chocolate into half-inch pieces. Place chocolate in the top of a double boiler where the water is just simmer, and stir the chocolate with a spatula continuously as it melts. It will take a few minutes. Be careful not to let any water splash into the chocolate.

When chocolate is melted, add half the slivered orange peel, half the almonds and half the cranberries. Spread the mixture onto the waxed paper so that the chocolate is about 1/4 inch thick and the almonds and cranberries are evenly distributed. While the chocolate is still melted, sprinkle the top with the remaining almonds and dried cranberries. Press down on the top to get everything set into the chocolate. Sprinkle the salt and the remaining orange peel on top.

(Page 2 of 2)

Chill the bark for about 1 hour in the refrigerator until firm. Break into about 16 pieces. Store in an airtight container at room temperature or in the refrigerator for up to two weeks.